Herbed Spinach, Feta, Ricotta stuffed Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 246.1
- Total Fat: 6.9 g
- Cholesterol: 101.2 mg
- Sodium: 509.0 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.8 g
- Protein: 40.4 g
View full nutritional breakdown of Herbed Spinach, Feta, Ricotta stuffed Chicken calories by ingredient
Introduction
Irresistible! I like to use chicken breasts that have been marinating in buttermilk marinade overnight. Irresistible! I like to use chicken breasts that have been marinating in buttermilk marinade overnight.Number of Servings: 6
Ingredients
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6 small-medium boneless, skinless chicken breasts
4 oz baby spinach, julienned
.25 cup part skim ricotta
.25 cup reduced fat feta cheese
2 tbsp Light sour cream
2 tbsp finely chopped sun dried tomatoes
3 cloves garlic, minced
1 tsp Dijon mustard
2 tbsp finely chopped scallions (green onions)
.5 tsp salt (more or less to your taste)
.5 tsp FRESHLY ground pepper
Add other herbs to your liking! Fresh or dried.
.5 tsp oregano
.25 tsp basil
1 tbsp Extra Virgin Olive Oil
Directions
Preheat oven to 375 degrees. Combine all ingredients except olive oil and chicken, until all ingredients are evenly distributed. Using a paring knife, make a pocket in each chicken breast. I find the best way is make the pockets is to cut a small-medium sized pocket with my paring knife, then use my finger to make it bigger. It's easy to cut a hole in the chicken with the knife. Take your stuffing mixture and stuff it in each chicken breast. Brown each chicken, skin (smooth) side down in a med-high skillet with olive oil or butter for 2 minuets apiece. Place on rimmed baking sheet and bake for 25 minuets. This goes great with my sauteed zucchini.
Number of Servings: 6
Recipe submitted by SparkPeople user LIBBYIMLISTENEN.
Number of Servings: 6
Recipe submitted by SparkPeople user LIBBYIMLISTENEN.
Member Ratings For This Recipe
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